Paella

Ingredients

Amount		Ingredient	Preparation
1.5	pound	lobster	cooked
1	pound	shrimp
1	Dozen	clams	small clams, or more to desire
1	quart	mussels
1.5	pounds	chicken
1	teaspoon	oregano
2	each	peppercorns
1	each	garlic clove	peeled
1 1/2	teaspoons	salt
6	tablespoons	olive oil
1	teaspoon	vinegar
2	ounces	ham	cut in thin strips
1	each	chorizo sausage	sliced
1	ounce	salt pork	finely chopped
1	each	onion	peeled and chopped
1	each	green bell pepper	seeded and, chopped
1/2	teaspoon	coriander	ground
1	teaspoon	capers
3	tablespoons	tomato sauce
2 1/4	cups	rice	washed and drained
4	cups	water	boiling
1	teaspoon	saffron
1	can	green peas	drained
1	can	pimentos

Directions

Remove meat from the lobster.

Shell and devein shrimp.

Scrub mussels and clams.

Cut chicken into medium sized serving pieces.

Combine oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with back of spoon or with a mortar.

Rub chicken with the mixture.

Heat remaining olive oil in a deep, heavy skillet and brown
chicken lightly over moderate heat.

Add ham, chorizo, salt pork, onion, green pepper, coriander
and capers.

Cook 10 minutes over low heat.

Add tomato sauce and rice and cook 5 minutes.

Add boiling water, saffron and shrimp.

Mix well and cook rapidly, covered, until liquid is absorbed,
about 20 minutes.

With a large spoon, turn rice from top to bottom.

Add lobster meat and peas; cover and cook 5 minutes longer.

Steam mussels and clams in a little water until their shells
open.

Heat the pimientos and drain.

Use the mussels, clams and pimientos as a garnish.